This simple recipe will teach you how to bake artichokes. It’s hard to call it a recipe because it’s so easy to make!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups peeled, cored, and diced pears
- ½ cup pecan pieces
- 1 cup white sugar
- ¾ cup milk
- ¼ cup brown sugar
- ¼ cup butter, melted
- 1 egg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper cups.
- Combine flour, almond flour, baking soda, cinnamon, and salt in a large bowl. Fold pears and pecans gently into flour mixture.
- Mix white sugar, milk, brown sugar, butter, egg, and vanilla extract together in a second bowl. Fold sugar mixture into the flour mixture until batter is blended. Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Instead of pecan bits, slivered almonds can be used as well for extra almond flavor.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 242 mg |
| Sugars | 26 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe plus 1 tsp of baking powder. The muffins turned out fluffy, and my picky eaters loved them! I had to add an additional 12 minutes to the baking time. Thank you for the recipe
These were tasty! If I could, I might give a 1/2 star more just for the flavor, but they were dense and did not rise, and felt more like soft energy bites versus muffins. It’s hard to bake with almond flour and have it rise like wheat flour, so there may need to be more baking soda, or even baking powder (which contains baking soda already). If the mixture were less wet, I would say add an additional *cold* egg for leavening power (the cold egg white portion of the egg would create steam and help with a rise), but not sure how this would work with the almond flour included in the recipe. Also, this made 24 muffins versus 12 muffins. With the second batch, I let the muffins cook an additional 3-4 minutes but other than a bit more browning and color, everything tasted the same. Thanks for sharing!
Great muffins! I halved the caster sugar and salt, swapped butter for coconut oil as this is more to my taste. Thanks so much for a great recipe
It was good but I think 1/2 tsp of baking powder is needed ( only 1 tsp of soda didn’t cut it ) with the dense almond flour- I substituted the vanilla for almond extract and my family liked them very much !